Ancient recipes and dismissed cooking tools

About regional cuisine Wikipedia says:

“traditional cuisine is a coherent tradition of food preparation that rises from the daily lives and kitchens of a people over an extended period in a specific region of a country, or a specific country, and which, when localized, has notable distinctions from the cuisine of the country as a whole.”[Wikipedia: regional cuisine]

If we are talking about cuisine, we strongly believe that there’s no innovation without taking inspiration from a structured and well recognizable tradition. We are convinced that retrieving the old food tradition is a valuable thing, yet when you realize that simplicity and perfect balance go hand in hand it probably means you are in the right path.

We have been collecting ancient recipes for ten years or so by now, starting from the ones cooked by our grandparents at the beginning of the last century. Some are still the cornerstone of our villages of birth, others have been dismissed or simply forgotten and are shamefully fading away. Attending this lesson you will learn how to cook in a very simple way recipes of indisputable success like the wild artichoke soup, the stewed lamb with creamy eggs and lemon, the wild boar macerated in wine and milk, the boiled snails with wild fennel, the roasted suckling piglet wrapped in myrtle leaves and dishes like “su trigu cottu” an astonishing dessert prepared using plain wheat and grape must cooked (sapa or saba syrup).

su prattu de cassa

Being a cultural experience in touch with the rural environment we couldn’t avoid using the real pots and tools of the past. We will simmer our broths with some terracotta cauldrons placed straight upon the embers or simply we will have our vegetables buried inside the warm ashes to get them roasted. Some of the pots and tools used in our courses are still present in some draining racks, others have been lost in the usage like “su prattu de cassa”. It is a fascinating pot made of copper and largely used within the Mediterranean area till the end of the 19th century. It is made of two circular and specular parts that wedge in with a perfect fit keeping the steam inside; it is consider to be our first and rudimental pressure pot.

Lessons will be held in one of the ancient houses of our network to make a complete and intense experience: it will be like going back in the past.

Summary

The lesson lasts 6 hours of hands on cooking

aperitifs during the lesson

the meal includes at least 4 courses

“Su trigu cottu” as the dessert

everything as wine, water, bread, fruit, cheese, coffee and liquors is included

you will receive the recipes of the lesson

In our courses we are proud to use only home made products and organic food.